Chocolate truffles recipe Chocolate truffles recipe 2

Finely chop the chocolate and put into a bowl. Warm the cream to just below boiling point and pour over the chopped chocolate.

Reserve two tablespoons of icing sugar for coating the truffles later and add the rest to the melting chocolate and cream.

Mix well and refrigerate for 50 minutes.

Meanwhile, prepare the coatings..

Coarsely chop the pistachios - a mezzalunaor a mixer are best for this job – and put into a bowl.

Put the ground almonds into another bowl.

Crush the pink peppercorns and mix with the remaining icing sugar.

Sieve the cocoa and chilli powder together in another bowl.

Take the chocolate mixture out of the fridge and shape into small balls. Roll each ball in one of the coatings and place on a large plate. Carry on until you have used all the mixture.

Return the truffles to the fridge and chill for at least another hour.

Remove from the fridge 10 minutes before serving.

Notes from the cook

  • Pure indulgence! These luxurious truffles are great served with coffee at the end of a special meal. They also make a fantastic foodie present for Christmas.

  • These easy chocolates will keep for up to a week if stored in an airtight container in the fridge.

  • Freeze these truffles for up to one month and defrost in the fridge overnight.

  • Click for your Feel-Good Christmas Guide, packed with food ideas, recipes, tips and more.

Rate this recipe

Rate this recipe

  • Click on the star to give this recipe a rating out of five. And please post your comments below. We love feedback!
comments powered by Disqus